26th July 2016

Indulgent Dairy-Free Chocolate Cake

For the Cake Mix:

  • 150g Trex
  • 240g Golden caster sugar
  • 2 Medium eggs
  • 2 tsp Vanilla extract
  • 220g Self-raising flour
  • 40g Cocoa powder
  • 200ml Halo Coco (with vanilla)


For the chocolate ganache:

  • 130ml Halo Coco (with vanilla)
  • 200g Good quality dark chocolate
  • 2 tbsp Golden caster sugar


Preheat the oven to 180C (fan-assisted). Grease and line three 8” (20cm) sandwich tins.

Cream together the Trex and sugar until well combined. Add the eggs and vanilla and mix well. Then sift in the flour and cocoa powder, and pour in the Halo Coco. Mix well using a wooden spoon until everything is well combined. Divide the batter evenly into the two prepared tins and bake for 15-18mins.

Once baked, take the cakes out of the tin and leave to cool on a wire rack.

Now to make the ganache. Heat the Halo Coco and sugar until hot, but not quite boiling. Break the chocolate into pieces and add to the hot Halo Coco. Stir the mixture until all the chocolate has melted and is well incorporated. Leave to cool to room temperature.

Sandwich together the chocolate cake layers with the cooled chocolate ganache, and it’s ready to serve!